1 fish of 2 kg (badejo)
1 package of puff pastry, frozen (500 g)
2 small onions
1 stalk of celery, cut into pieces
1 medium carrot, cut into pieces
4 stalks of parsley with leaves
1 tablespoon of capers, washed and drained
1 clove of garlic, mashed
10 green olives, pitted
1 tablespoon of thyme
Salt and black pepper to taste
1 fish of 2 kg (badejo)
1 package of puff pastry, frozen (500 g)
2 small onions
1 stalk of celery, cut into pieces
1 medium carrot, cut into pieces
4 stalks of parsley with leaves
1 tablespoon of capers, washed and drained
1 clove of garlic, mashed
10 green olives, pitted
1 tablespoon of thyme
Salt and black pepper to taste
Ask the fishmonger to gut the fish along its belly, removing the dorsal fin
Thaw the puff pastry according to the package instructions
In a pot, place the fish, add 2 liters of water, 1 onion chopped coarsely, celery, carrot, and parsley stalks
Season, bring to a boil, reduce heat, and cook for only 4 minutes (do not overcook)
Gently remove the fish from the pot and reserve it
Add the remaining onion chopped, capers, garlic, and olives to the pot
Season
Place the mixture inside the fish and close with toothpicks
Arrange the fish on a greased refrigerator dish and spread thyme on top of it
Roll out the puff pastry thinly and cover the entire fish, folding the edges underneath and pressing firmly so they don't come loose
With a sharp knife, make 3 cuts in the pastry to allow steam to escape
Bake in a hot oven (220°C), preheated, for 25 minutes or until the pastry is golden
Serve in 8 portions
470 calories per serving.
